Instructions: Combine all the ingredients, except the cocoa, in a saucepan. Cook over medium heat, stirring constantly, until the butter melts and the sugar dissolves. When the mixture comes to a boil, add the cocoa; continue stirring. Boil briskly, 2 to 3 minutes, stirring constantly, until the mixture thickens. Serve immediately.

To reheat, place a container of fudge in a pan of hot, but not boiling, water until sauce warms and can be poured. (Refrigerated fudge keeps up to 1 week.)

Makes about 1 cup.

Cuisine: "Mexican"

Yield: 1 cup

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